Prosciutto cotto con osso (on the bone)

Ham on the bone, with its instantly recognisable shape due partly to the bone left inside, is especially popular in the Veneto and Friuli regions, thanks to its lightly smoked taste and highly tempting golden appearance created by the special roasting technique used. A superb combination of flavours ideal for ham holders and for being cut by hand…as in times gone by… to revive the flavours of yesteryear.